Charcuterie Recipes

If a sausage roll went on a luxury retreat and came back with a French accent, this would be it. Wrapped in pillowy, buttery brioche and coated in a crunchy pistachio crust, this showstopper is part dinner, part performance art. Add a rich, winey port reduction and a bitter leaf salad to keep things classy. It’s indulgent, impressive - and absolutely worth the brioche-induced commitment.

Method

1.
Let’s kick things off the day before - yes, brioche is high-maintenance, but totally worth it. Pop your lukewarm milk and yeast into the bowl of a stand mixer (dough hook at the ready). Toss in the flour, salt, and eggs, and let it all spin on medium for about 10 minutes until the dough is smooth, elastic, and ready to boogie.
Manual kneading is possible, but it's a bit of a workout—cue Rocky montage music.

You’ll need:

• 70ml whole milk (luke it warm)

• 15g fresh yeast

• 500g bread flour

• 15g fine salt

• 6 eggs

2.
While the dough’s mixing, gradually throw in the butter and sugar like you’re sprinkling magic into the mix. Crank the speed up and let it go wild for another 10 minutes. Cover that glorious dough and let it chill (well, warm up, technically) for 2 hours until it’s puffed up like it just got a compliment from Paul Hollywood.

• 175g unsalted butter (soft and ready for action)

• 30g sugar

3.
Give that dough a punch - literally knock it back with a few satisfying smacks. Pop it into a clean container, cling film it like a leftovers queen/king, and send it to the fridge for an overnight snooze.

4.
Next day - showtime! Preheat your oven to 200°C/gas mark 6. Blitz the pistachios in a food processor until they’re coarsely ground (not dust - we want texture). Whisk your eggs like you mean it. Peel your sausage (yes, that’s a thing), dust it with flour (shake off the excess like you’re a floury fairy), roll it in egg, and then give it a good pistachio hug until it’s fully coated.

• 2 eggs, beaten

• 1 Lyonnaise sausage (or your finest smoked sausage)

• 200g plain flour

• 100g shelled pistachios

5.
Take half of your brioche dough (save the rest for doughnuts, another loaf, or impressing your neighbours). Roll it out to a sausage-wrapping size - just a little longer and wide enough for a cozy blanket tuck. Lay your nut-crusted sausage down the centre, wrap it up snugly, pinch the seam closed like a burrito, and place seam-side-down in a loaf tin. Let it prove in a warm spot for 25–30 minutes, just enough time for a cup of tea.

6.
While your brioche rises like a star, make the port reduction. Melt the butter in a saucepan, add the shallots and cook gently for 3 minutes - no browning, we’re not making caramel. Pour in the port and red wine (yes, both - live a little), and reduce until syrupy. Add chicken stock and reduce again until it’s velvety and rich.

• 30g unsalted butter

• 2 banana shallots, finely diced

• 250ml ruby port

• 250ml red wine

• 500ml fresh chicken stock

7.
Brush your brioche with the remaining beaten egg like it’s going on a pastry catwalk, and bake for 25 minutes until golden and glorious. Let it cool slightly before serving - nobody likes a mouth burn.

8.
Slice thick, serve proud. Add that luxe port reduction and a bitter leaf salad for balance and flair. Voilà - your showstopping sausage brioche is ready to dazzle.

This recipe was inspired by www.greatbritishchefs.com